How a Master Chef Built a Michelin-Starred Taiwanese Restaurant in a Strip Mall Mise En Place
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Date: 2020-05-20
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Comments and reviews: 10
Krazs
Ok that kitchen has such quality ingredients its mind boggling. For those which dont know Cordiceps mushrooms are parasitic fungus which grow on insect corpses and are valued as god-tier food. Fresh sea food is a must for a good sea dish and this small kitchen has lobsters, abalones, pinkcrab, oyster, sea brim and gujilion other things. They even use frickin pipettes for cooking, im fricking stunned!
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Ok that kitchen has such quality ingredients its mind boggling. For those which dont know Cordiceps mushrooms are parasitic fungus which grow on insect corpses and are valued as god-tier food. Fresh sea food is a must for a good sea dish and this small kitchen has lobsters, abalones, pinkcrab, oyster, sea brim and gujilion other things. They even use frickin pipettes for cooking, im fricking stunned!
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ace24680
3: 36 - 3: 54 that is what makes a good working environment i have been to some places with toxic co workers that instead of showing you the steps to make it easier seem more into getting u kicked out like they think you are out to get their jobs lmao: D btw those portions are tiny just watching it im hungry: ) that is the fancy eating style SMALL
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3: 36 - 3: 54 that is what makes a good working environment i have been to some places with toxic co workers that instead of showing you the steps to make it easier seem more into getting u kicked out like they think you are out to get their jobs lmao: D btw those portions are tiny just watching it im hungry: ) that is the fancy eating style SMALL
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goose003
Holy crap this is the most calm composed non hurried Michelin star chef. I like how he said that if they do it theyll never learn. But from michelin stsr chef for them theyll want a chef that knows everything already. I like his attitude towards having people learn.
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Holy crap this is the most calm composed non hurried Michelin star chef. I like how he said that if they do it theyll never learn. But from michelin stsr chef for them theyll want a chef that knows everything already. I like his attitude towards having people learn.
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Guest
Heads up is more than a bonding exercise imo, shows you how people think and interpret information. in a kitchen, where precise information under stress is key, its good to remember that what we think is clear instructions might be anything but for someone else.
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Heads up is more than a bonding exercise imo, shows you how people think and interpret information. in a kitchen, where precise information under stress is key, its good to remember that what we think is clear instructions might be anything but for someone else.
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Cristian
Everybody subtly making jokes about Gordon Ramsay. This chef right here didn't have a mentally unstable tutor and didn't get hot caramel thrown at him. Not to say East Asians are inherently more calm and respectful. It's been in their blood for millenia.
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Everybody subtly making jokes about Gordon Ramsay. This chef right here didn't have a mentally unstable tutor and didn't get hot caramel thrown at him. Not to say East Asians are inherently more calm and respectful. It's been in their blood for millenia.
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Matthew
Did you know the reason caviar is so expensive is because we farmed the fish that produces it to near extinction? Caviar used to be a common and affordable food before it became rare due to over fishing. Man humans are dumb
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Did you know the reason caviar is so expensive is because we farmed the fish that produces it to near extinction? Caviar used to be a common and affordable food before it became rare due to over fishing. Man humans are dumb
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Hannes
So sad that South Africa's abalone has been poached so much for the Chinese market, we as native South Africans cannot afford even enjoy this delicacy any more and it is virtually impossible to get a permit to fish them: /
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So sad that South Africa's abalone has been poached so much for the Chinese market, we as native South Africans cannot afford even enjoy this delicacy any more and it is virtually impossible to get a permit to fish them: /
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MakesYouSick
Ngl, when I saw the end of the video title go 'In a stri. ' I was really hoping that it was gonna be 'strip club', because the idea of a strip club having a posh Michelin star restaurant is kinda funny.
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Ngl, when I saw the end of the video title go 'In a stri. ' I was really hoping that it was gonna be 'strip club', because the idea of a strip club having a posh Michelin star restaurant is kinda funny.
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74HiTzErSTriKE47
A Michelin-Star restaurant in which an employee calls his boss bro. I cant believe what Im seeing, this is the most wholesome environment Ive ever seen. So friendship-like but also high standard.
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A Michelin-Star restaurant in which an employee calls his boss bro. I cant believe what Im seeing, this is the most wholesome environment Ive ever seen. So friendship-like but also high standard.
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Eater
Kato is closed until further notice like most other restaurants, but follow them on IG to keep in touch and support the team: instagram. com/katorestaurant and instagram. com/Jonyao. Thanks for watching!
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Kato is closed until further notice like most other restaurants, but follow them on IG to keep in touch and support the team: instagram. com/katorestaurant and instagram. com/Jonyao. Thanks for watching!
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